Tuscan Finocchiona

Freeze pork belly, shoulder, and back fat for 1-2 hours until semi-frozen (-4°C). Grind meat through a 8 mm plate and back fat separately through a 6 mm plate. Alternatively for a coarser version: hand-cut the meat into 2 cm cubes. Chill the mixture immediately after grinding to below 8°C.

Combine all spices, salt, curing salt, and starter cultures with the Chianti red wine. Work the mixture thoroughly into the meat mixture, kneading evenly for about 8 minutes until slight binding develops. Cover the seasoned mixture and rest in the refrigerator at 4°C for 12-24 hours.

For the typical Finocchiona shape: use beef middles or pork bladder casings (Ø 80-120 mm), soaked in warm water for 30 minutes. Stuff the mixture very firmly with no air bubbles. Tie into 25-40 cm links or place in netting. Pierce any air bubbles with a fine needle. Rub the outside surface with a garlic solution (10 g garlic per 100 ml water).

Ferment at 20-22°C and 88-92% relative humidity for 72 hours. Ensure good air circulation. pH should have dropped below 5.4 after 48 hours. Finocchiona ferments more slowly than other salumi due to its high fat content. The surface should feel slightly firm and show a deep red color.

After fermentation, lower temperature to 12-14°C and humidity to 78-82% RH. Finocchiona must mature very slowly and evenly – drying too fast leads to case hardening. Check the surface weekly. Actively encourage white noble mold (Penicillium nalgiovense) and gently press it flat if needed. Remove green or black mold with 2% brine solution. From week 6 onward, check every 2 weeks.

Finocchiona is ready when weight loss reaches 30-40%. Characteristically it has a softer texture than other dry sausages – it should smear slightly when sliced. Cut face: coarsely marbled structure, red meat flecks, white fat, clearly visible fennel seeds. Aroma: intense fennel, slightly tangy, savory. Store cut pieces at 10°C.